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Personally I am happy to bottle after 2 weeks from fermentation beginning, as long as the air lock bubbles are very slow and the sugar added to each bottle does not exceed 2 grams (half a cube). Household sugar is sucrose - grape sugar is glucose - fruit sugar is fructose. Let us know how you...

I guess the above comments explain why I actually do both. I have several king kegs but i prefer to only put around 24 in. That means I can bottle another 16 pints and get the best of both worlds but why? I still put 80 grams sugar in my keg even with only 24 pints; its the gas pressure I am...

you just need it to be flat so the CO2 doesn't lift the hydrometer and give a false reading. But how will this help with the problem? Is this because you believe wild yeast may have a different attenuation from your own?

Hi I am John. I am 57 and I have been dabbling in homebrew for years. I am now all grain and and I use a home made mash tun with a built in electric element which allows me to control mash temperature within 1 or 2 degrees centigrade so I typically mash with 3 temperature steps 30 minutes each...